Sturgeon Dishes

Name: Sturgeon Dishes
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 Sterlet, whole (about 1–1.2 kg); cleaned and cut into chunks; head and bones reserved; 1.5 l Water; 1 Onion, halved; leave skin on for color; rinsed; 1 small Carrots, cut into large chunks; 1 Parsley Root, or parsnip; cut into large chunks; 2 medium Potatoes, peeled and cut into large chunks; 9 peppercorns of Black Peppercorns; 2 Bay Leaves; 1 small bunch of Dill, roughly chopped; stems used in broth, fronds for serving; 1 bunch of Flat-Leaf Parsley, roughly chopped; 1 1/2 tsp Salt, fine; to taste; 30ml Vodka, traditional; optional; 1 Lemon, cut into wedges; for serving

This elegant Sturgeon dish features tender poached sterlet flavored with a fragrant vegetable court-bouillon and finished with a bright herb-and-lemon dressing. Served alongside buttery potatoes and garnished with fresh dill and flat-leaf parsley, it’s a refined, comforting plate perfect for a special meal or a leisurely weekend dinner.

This elegant Sturgeon dish features tender poached sterlet flavored with a fragrant vegetable court-bouillon and finished with a b... Show more

Traditional Russian Recipe

Health Grade

S- · Outstanding

Rating

4.1

Time

1 hr20 min

Price

5,79 €

Calories

368 kcal

low calorie

healthy

one pot

gluten free

Method

Wash everything

Rinse the Sterlet well under cold running water, inside and out, then pat it dry. Rinse the Onion, Carrots, Parsley Root, Potatoes, Dill, Flat-Leaf Parsley, and Lemon. Give the onion skin a quick scrub rather than peeling it, since that skin will help color the broth.

Prep the fish

Using a sharp knife, remove the head and cut the sterlet into large serving chunks. Reserve the head and any bones for the broth. If the gills are still attached, pull them out and discard them, because they can make the soup taste bitter. Halve the onion, cut the carrots and parsley root into large chunks, peel and cut the potatoes into large chunks, separate the dill stems from the fronds, and roughly chop the parsley.

Simmer the broth

Put the reserved fish head and bones into a large pot with the Water, onion, carrots, parsley root, dill stems, Black Peppercorns, Bay Leaf, and about 1 teaspoon of Salt. Bring it up to a gentle boil over medium-high heat, skimming off any foam as it rises, then lower the heat and keep it at a very gentle simmer for 25 minutes.

Strain the stock

Lift out the large fish bones and vegetables first, then carefully strain the broth into a clean pot through a fine sieve. Discard the cooked vegetables, peppercorns, bay leaves, and any loose bones, and return the clear broth to the stove.

Cook potatoes and fish

Bring the strained broth back to a gentle simmer and add the potatoes. Cook them for 8 minutes, then slip in the sterlet chunks and continue simmering for 8 minutes, or until the potatoes are tender and the fish is just opaque and flakes easily. Taste the broth and add the remaining salt as needed.

Finish the soup

Stir in the Vodka if you are using it, and let the soup simmer for 1 minute. Turn off the heat, then stir in part of the chopped parsley and a small handful of the dill fronds. Taste once more and adjust the seasoning if needed.

Ladle and serve

Ladle the hot soup into bowls, making sure each portion gets fish and potatoes. Scatter the remaining dill fronds and parsley over the top, and serve with lemon wedges on the side for squeezing in at the table.

Ingredients

Method

For 4 servings

Adjust servings

For Ukha iz sterlyadi (Sterlet fish soup)

1 Sterlet, whole (about 1–1.2 kg); cleaned and cut into chunks; head and bones reserved
1.5 l Water
1 Onion, halved; leave skin on for color; rinsed
1 small Carrots, cut into large chunks
1 Parsley Root, or parsnip; cut into large chunks
2 medium Potatoes, peeled and cut into large chunks
9 peppercorns of Black Peppercorns
2 Bay Leaves
1 small bunch of Dill, roughly chopped; stems used in broth, fronds for serving
1 bunch of Flat-Leaf Parsley, roughly chopped
1 1/2 tsp Salt, fine; to taste
30ml Vodka, traditional; optional
1 Lemon, cut into wedges; for serving

🧈 Plus ~4g of fat

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

368 kcal

18% of Daily kcal

Protein

38 g

77% RDI

Fat

16 g

3.2g sat fat

Carbs

15 g

5% RDI

Sugar

1.3 g

3% RDI

Fiber

2.9 g

10% RDI

Salt

4.1 g

82% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For Ukha iz sterlyadi (Sterlet fish soup)

1 Sterlet, whole (about 1–1.2 kg); cleaned and cut into chunks; head and bones reserved
1.5 l Water
1 Onion, halved; leave skin on for color; rinsed
1 small Carrots, cut into large chunks
1 Parsley Root, or parsnip; cut into large chunks
2 medium Potatoes, peeled and cut into large chunks
9 peppercorns of Black Peppercorns
2 Bay Leaves
1 small bunch of Dill, roughly chopped; stems used in broth, fronds for serving
1 bunch of Flat-Leaf Parsley, roughly chopped
1 1/2 tsp Salt, fine; to taste
30ml Vodka, traditional; optional
1 Lemon, cut into wedges; for serving

🧈 Plus ~4g of fat

🧂 Plus ~2g of salt

Sturgeon Dishes

Method

Wash everything

Prep the fish

Simmer the broth

Strain the stock

Cook potatoes and fish

Finish the soup

Ladle and serve

Ingredients

Method

For Ukha iz sterlyadi (Sterlet fish soup)

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For Ukha iz sterlyadi (Sterlet fish soup)

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